Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety

The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucumber (PC)) were identified and compared from north...

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Detalles Bibliográficos
Autores principales: Liang, Tingting, Xie, Xinqiang, Wu, Lei, Li, Longyan, Li, Haixin, Xi, Yu, Feng, Ying, Xue, Liang, Chen, Moutong, Chen, Xuefeng, Zhang, Jumei, Ding, Yu, Wu, Qingping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750469/
https://www.ncbi.nlm.nih.gov/pubmed/35010147
http://dx.doi.org/10.3390/foods11010021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750469/
https://www.ncbi.nlm.nih.gov/pubmed/35010147
http://dx.doi.org/10.3390/foods11010021

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